Chickpea Ravioli With Basil Pesto And Hazelnuts

• Pasta:
• 1 1/3 cups plus 10 tablespoons all-purpose flour (about 9 ounces)
• 2/3 cup chickpea (garbanzo bean) flour (about 2 3/4 ounces)
• 1/2 teaspoon salt
• 5 tablespoons water
• 1 tablespoon extravirgin olive oil
• 2 large eggs
• 2 cups drained and rinsed canned chickpeas (garbanzo beans)
• 2 tablespoons chopped fresh chives
• 2 tablespoons mascarpone cheese
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/8 teaspoon grated whole nutmeg
• 1 small garlic clove
• 6 quarts water
• 1 tablespoon kosher salt
• Pesto:
• 2 cups packed basil leaves
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1 garlic clove, crushed
• 1 1/2 tablespoons extravirgin olive oil
• Remaining ingredient:
• 3 tablespoons chopped hazelnuts, toasted

1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a food processor; process 30 seconds. Combine 5 tablespoons water, 1 tablespoon oil, and eggs, stirring well. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
2. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough flat. Roll 2 dough portions into 18 x 3-inch rectangles (turning dough over occasionally and dusting surface lightly with flour). Lay pasta sheets flat; cover.
3. Combine chickpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place 1 pasta sheet on a lightly floured work surface. Spoon about 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge of sheet; spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place remaining pasta sheet on top, pressing to seal. Cut pasta sheet into 6 (3 x 3-inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli; press gently to flatten tops. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with the remaining dough portions and filling mixture to form 42 ravioli.
4. Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven. Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Repeat procedure with remaining ravioli.
5. To prepare pesto, combine basil and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. With processor on, slowly pour 1 1/2 tablespoons oil through food chute; process until well blended. Serve with ravioli. Sprinkle with hazelnuts.
6. Wine note: In this recipe, the key wine-pairing factors are lemon, nutmeg, and basil. A dry Italian white will pick up on the citrus and green flavors of the dish, contrast nicely with the nutmeg, and act as a crisp counterpoint to the softness of the ravioli. With this dish, try Mastroberardino's Greco di Tufo. The 2006 is $ -Karen MacNeil

pasta, flour, chickpea, salt, water, extravirgin olive oil, eggs, chickpeas, fresh chives, mascarpone cheese, lemon rind, salt, nutmeg, garlic, water, kosher salt, basil, chicken broth, cheese, kosher salt, red pepper, garlic, extravirgin olive oil, remaining ingredient, hazelnuts

Taken from www.myrecipes.com/recipe/chickpea-ravioli-with-basil-pesto-hazelnuts (may not work)